CategoryChefs Choice, Fish, Main Courses, Pasta, Seafood
This Creamy Garlic Shrimp Pasta is a rich and indulgent dish, featuring perfectly seared shrimp tossed in a velvety garlic Parmesan cream sauce with al dente pasta. Finished with fresh parsley, Parmesan, and a squeeze of lemon, this dish is luxurious yet easy to make, making it perfect for weeknight dinners or special occasions.
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For the Pasta and Shrimp
12 oz fettuccine or linguine pasta
500 g shrimp (peeled and deveined)
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika
½ tsp red pepper flakes (optional, for spice)
2 tbsp butter
1 tbsp olive oil
Juice of ½ lemon
For the Creamy Garlic Parmesan Sauce
3 tbsp butter
4 cloves garlic, minced
1 cup heavy cream
½ cup whole milk (or more heavy cream for extra richness)
½ cup freshly grated Parmesan cheese
½ tsp salt
½ tsp black pepper
¼ tsp nutmeg (optional, adds depth of flavor)
½ tsp Italian seasoning
¼ cup reserved pasta water (for adjusting sauce consistency)
For Garnish and Serving
Fresh parsley, chopped
Extra grated Parmesan cheese
Lemon wedges
Crusty garlic bread (optional, for serving)
Cook the Pasta
1
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions until al dente.
- Reserve ¼ cup of pasta water, then drain and set the pasta aside.
Cook the Shrimp
2
- Pat the shrimp dry and season with salt, pepper, smoked paprika, and red pepper flakes.
- Heat butter and olive oil in a large skillet over medium-high heat.
- Sear the shrimp for 2 minutes per side, until pink and slightly golden.
- Squeeze fresh lemon juice over the shrimp, then remove from the pan and set aside.
Make the Creamy Garlic Parmesan Sauce
3
- In the same pan, melt butter over medium heat.
- Sauté the minced garlic for 1 minute, until fragrant.
- Pour in the heavy cream and whole milk, stirring well.
- Whisk in the Parmesan cheese, salt, pepper, nutmeg, and Italian seasoning.
- Simmer for 3-4 minutes, stirring occasionally, until the sauce thickens.
- Add the reserved pasta water a little at a time if the sauce is too thick.
Combine Everything
4
- Add the cooked pasta to the sauce, tossing to coat evenly.
- Return the shrimp to the pan, mixing gently to incorporate.
- Simmer for 1-2 minutes, ensuring everything is well coated.
Serve and Enjoy
5
- Plate the pasta and top with extra Parmesan cheese and chopped parsley.
- Serve with lemon wedges for an extra burst of freshness.
- Pair with garlic bread and a glass of white wine for a perfect meal.
Pro Tips
6
- For a richer sauce, substitute whole milk with extra heavy cream.
- For a lighter version, use half-and-half instead of heavy cream.
- For extra spice, add a pinch of cayenne pepper or extra red pepper flakes.
- For extra umami, stir in a teaspoon of Dijon mustard.
Ingredients
For the Pasta and Shrimp
12 oz fettuccine or linguine pasta
500 g shrimp (peeled and deveined)
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika
½ tsp red pepper flakes (optional, for spice)
2 tbsp butter
1 tbsp olive oil
Juice of ½ lemon
For the Creamy Garlic Parmesan Sauce
3 tbsp butter
4 cloves garlic, minced
1 cup heavy cream
½ cup whole milk (or more heavy cream for extra richness)
½ cup freshly grated Parmesan cheese
½ tsp salt
½ tsp black pepper
¼ tsp nutmeg (optional, adds depth of flavor)
½ tsp Italian seasoning
¼ cup reserved pasta water (for adjusting sauce consistency)
For Garnish and Serving
Fresh parsley, chopped
Extra grated Parmesan cheese
Lemon wedges
Crusty garlic bread (optional, for serving)
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